A little teaser......

[minesamojito]

By minesamojito

Plank Roast Sirloin
This would be a cracking way of cooking in a WFO.
Just load up a pre soaked oak plank with a joint of beef such as this great sirloin, and cook in your oven at roasting temp.
Full post going here in the morning.
www.food-mag.co.uk/articles/blogs/
Cheers
Marcus

[rivergirl]

it must be plank week !!!!!!!!!!! have started saving some to do some to do salmon steaks on (mine are walnut because thats what I have a load of) the ones I used to use for steak met their maker after a long service !!!!! Your beef looks mouth watering LOL

[Happy Baker]

So, the moisture in the plank is enough to keep the meat from just burning?
I would actually like to try that.
Is oak OK for the plank? I think I could split an oak log and get a 'plank' - or beech?

[minesamojito]

Oak plank is perfect, needs soaking overnight. Beech for pork or salmon.
I'll post the link to the full article tomorrow morning once its up, it's a good one!
I just went to a local sawmill and got 5ft, enough for a few for £5.
It's such a good way to cook on a bbq or wfo.

RG walnut plank i'm jealous, that will be amazing.

I'll be doing a post on plank roast salmon at some point soon too.

Thanks, it tasted out of this world.
Cheers
Marcus

[rivergirl]

My first lot were beech and they lasted quite a while , if ever I come holidaying your way M I can drop you off a lump of walnut.

[minesamojito]

awww bless you, that would be fantastic, thank you
cheers
marcus

[rivergirl]

We are going to Norfolk hopefully. To get a caravan April so we could be heading to you this year ! Will let you know

[minesamojito]

Here's the full post.
Enjoy!

www.food-mag.co.uk/blogs/smoky-and-the-wood-pit-oak-plank-roast-sirloin-recipe/

Cheers
Marcus

[medinacafe]

Marcus you have great taste and skill. Very impressed! I love your work and photography. Well done.

[minesamojito]

Thank you, that is very kind. I would never have got into this quite so badly if it wasn't for this great place.
You should try this recipe, it is stunningly good beef.
Cheers
Marcus

[Paul]

This is probably a stupid question ...... what's the point of the oak plank? Is it supposed to smoke and impart a flavour? If so, how long does the plank last before it's no longer usable?

[minesamojito]

Never a stupid question.
1. Protects meat from direct heat so it won't burn
2. Lovely smoky flavour from where the plank chars on the bottom
3. The plank is soaked so releases some moisture helping keep the meat succulent
4. It does something amazing to the meat that i'm not sure 100% on, but it really is tasty.
I reckon at least a dozen if not more cooking sessions on a decent thickness of plank, mine was a couple of inches. Also depends on how long you cook, a salmon fillet for half an hour, a large joint a lot longer, and it would last less.
I picked my plank up from a sawmill and it was a fiver, I reckon I can get 3/4 cooking planks out of it. Baragin!
Or you can buy them commercially for about 20-30 quid!
Cheers
Marcus

[rivergirl]

mine was charred black and I was still using it ! as marcus said it sure does something to the meat !!! homebase was selling them and I bought mine for 50p each in the sale a few years ago but do as marcus does and just go to your local sawmill ( just don'tget pressure trated wood ) you may get lucky and be able to pick offcuts of different woods up for pennies.

[turkey]

cracking post / recipie / write up as always.

do you think it matters if the wood is fully seasoned? ie if you had some oak logs in the fire pile you could split some to make semi planks, as its indirect heat and not conduction as much a rough finnish would not matter that much I assume.

[minesamojito]

I think that would be fine, worth a go eh?
If you do give it a go, let me know how you get on.
Cheers
Marcus